Beef goulash
4 servings
180 minutes
Goulash is a cult dish of Hungarian cuisine that combines rich spice aromas and tender stewed meat. Historically, this thick meat soup was food for Hungarian shepherds but has gained popularity worldwide over time. The base of the dish is beef slowly simmered in a rich sauce with paprika, garlic, wine, and tomato paste. The secret to its flavor lies in the long cooking process that makes the meat tender and the sauce thick and rich. Goulash pairs perfectly with bread, potatoes, or noodles, creating a warming and nutritious meal. Aromatic spices give it a distinctive rich taste that awakens the appetite and provides gastronomic pleasure. This dish infused with tradition is an excellent option for a cozy family dinner.
1
Finely chop the onion and fry it in vegetable oil in a pan until golden brown.
- Onion: 800 g
- Vegetable oil: 30 ml
2
Then add paprika, finely chopped garlic, the zest of one lemon, a spoon of tomato paste, cumin, marjoram, and bay leaf to the onion. Mix well.
- Paprika: 30 g
- Garlic: 1 clove
- Lemon: 1 piece
- Tomato paste: 1 tablespoon
- Ground cumin (zira): pinch
- Marjoram: pinch
- Bay leaf: 2 pieces
3
Pour in wine, balsamic vinegar, and half a glass of water. Then, after everything boils, add salt and pepper.
- Red dry wine: 150 g
- Balsamic vinegar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Cut the meat into small pieces and add it to the boiling broth.
- Beef shanks: 800 g
5
Boil for two hours. At the end, add a spoon of sifted flour to achieve the desired consistency.
- Wheat flour: 1 tablespoon